Jo's Chicken Liver Pate Recipe - Allrecipes.com
Jo's Chicken Liver Pate Recipe
  • READY IN 6+ hrs

Jo's Chicken Liver Pate

Recipe by  

"I love pate so I decided to make some at home. Living in a small town, goose or duck liver is not available. I worked on making a recipe with readily available ingredients, but does not taste like it. Serve with sliced French baguettes, capers, whipped cream cheese, thinly sliced green onions, and black whitefish caviar."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    6 hrs 30 mins

Directions

  1. Stir together the chicken livers and milk in a bowl. Set aside to soak for 2 hours, then drain and discard the milk.
  2. Melt the butter in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onions have softened and turned translucent, about 10 minutes. Stir in the rosemary, thyme, bay leaves, and drained chicken livers. Cook and stir until the livers have firmed on the outside but are still pink on the inside, about 5 minutes. Transfer the chicken livers to a bowl, and pour the wine into the skillet. Simmer until the wine has reduced to 1/4 of its original volume, then return the livers to the skillet, and continue cooking until no longer pink in the center, about 5 minutes more.
  3. Remove and discard the bay leaves. Scrape the livers into a blender or food processor, and add the capers, salt, and pepper. Puree until smooth, then scrape the mixture into a serving dish. Cover with plastic wrap, and refrigerate at least 4 hours until cold.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2010

Although I skip the whole step with the milk and don't bother with the livers going in and out of the pan more than once, this pate is far superior to any I've made before. I've been taking it to parties over the last few months because after the first try all my friends requested it. A chef trained in classical French method told me it was the best she'd ever had. Thanks Jo!

 
Most Helpful Critical Review
Nov 07, 2010

Apparently I saved the WRONG recipe..Sorry

 

15 Ratings

Oct 05, 2010

I'm happy to be the first to review this recipe because it was fabulous! I have a weakness for pate and this did not disappoint! The addition of wine and capers gave the pate a wonderful flavor. Thank you so much! YUM!

 
Oct 20, 2010

Very good! The second time I made it I used fresh sage because it was all I hade and that was tasty too. The capers seem to make the difference.

 
Mar 14, 2011

This a very good all around chicken pate recipe. I have made a lot of different types. I think most people would like this recipe. I added some fresh lemon juice, just my preference.

 
Feb 16, 2011

Wow; Wow; Wow. What can I say this is a dynamite recipe. From a man's perspective with the usual 2 left thumbs this was easy to make and tastes out of this world. Thank you for sharing your recipe. Perhaps this would qualify as "Man Tested" Regards Peter

 
Mar 28, 2011

This is ALMOST as good as 'Fritz's Pate' from the Nero Wolfe cookbook and costs about one tenth as much. It'll be my 'go-to' recipe for all but the very most festive occasions. KS

 
Feb 28, 2011

This is the most delicious pate I have ever eaten. I made it to be used in a Beef Wellington recipe. It made the Wellington wonderful and the leftover pate was a big hit.

 

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Nutrition

  • Calories
  • 139 kcal
  • 7%
  • Carbohydrates
  • 4.2 g
  • 1%
  • Cholesterol
  • 158 mg
  • 53%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 266 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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